Mediterranean Salad with Prosciutto and Pomegranate

Mediterranean Salad with Prosciutto and Pomegranate
Photo by Misha Gravenor


  • 6 cups arugula
  • 2 cups fennel bulb
  • ¼ cup mint leaves
  • 1 ½ tablespoons balsamic vinegar
  • 2 3-ounce packages thinly sliced prosciutto
  • ¼ teaspoon coarse kosher salt
  • ½ cup pomegranate seeds
  • + 2 more ingredients
    • 1 cup green onions
    • 3 tablespoons extra-virgin olive oil

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt. Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper. Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pom...

View full recipe at Epicurious


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